Retail Cuts

Fresh Retail Cuts

Processed Choices

Purchasing Guide

Cooking Yields

Reading Labels at the Meat Counter

5

RIB END

The colour coding illustrates the origin of each retail cut, the primal it camefrom and its relative position on the carcass. The four primal cuts eachhave their own characteristics, product lines and values.

Fresh Retail Cuts

Which cuts are you looking for?

A side of Pork is madeup of four primarysections, called primals.For example, the backof the carcass is the“loin” primal. Withineach primal there aresmaller sections, calledsub-primals. The loin ismade up of threesub-primals as depicted in this illustration. Byknowing your primals,you will know which arethe leanest and mosttender cuts.

Primals & Sub-primals

Keep in mind, when you are purchasingPork, choose cuts bestsuited for each recipe. The loin or leg are theleanest. The shoulder isthe best for broilingand grilling, as itcontains the internalmarbling required forjuicy results. Side ribsare a sub-primal of thebelly and are excellentgrilled or baked.

LOIN

TENDERLOIN END

LOIN CENTRE CUT

TENDERLOIN

LEG

OUTSIDE

INSIDE

TIP

BELLY

SIDE RIB

SIDE PORK

SHOULDER

SHOULDER PICNIC

SHOULDER BUTT

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RIB END

LOIN

TENDERLOIN END

LOIN CENTRE CUT

SHOULDER

SHOULDER PICNIC

SHOULDER BUTT

The shoulder is divided into twosub-primal sections, the butt andthe picnic. The butt or bladeportion is the most popular retailcut and the picnic is usuallymerchandised into economicalroasts, steaks or boned out forlean trim. The capicola is aboneless sub-section of theshoulder butt.

• Roasts (bone-in or boneless):butt, picnic and capicola

• Steaks: butt, picnic andcapicola

• Ribs: riblets, and country styleshoulder butt portions

• Specialty Cuts: cutlets, cubes,strips and lean trim

• Sundries: foot, hock, neckbones and jowl

The loin is divided into threeareas; rib end (closest to theshoulder), centre cut andtenderloin or sirloin end.

The loin is very tender, lean andyields premium priced cuts.

• Roasts (bone-in or boneless):rib end, centre cut, tenderloin end, crown, rack andtenderloin (filet)

• Boneless Steaks: rib end, rib eye, centre cut, butterflied, tenderloin end (sirloin) andtenderloin (filet)

• Bone-in Chops: rib end, centrecut and tenderloin end

• Ribs: rib end country style,back ribs and rib fingers

• Specialty Cuts: tenderloin endcutlets, strips, cubes, schnitzel,scaloppine and lean trim

TENDERLOIN

LEG

OUTSIDE

INSIDE

TIP

BELLY

SIDE RIB

SIDE PORK

The leg can be merchandisedintact, boneless, or segmentedinto three sub-primal sections;inside, outside and tip. Eachhas its own characteristics withthe inside being the most tender. The eye portion is part of theoutside.

• Roasts (bone-in or boneless):shank, centre cut, butt, inside,outside, tip and eye

• Steaks: centre cut, inside,outside, tip and eye

• Specialty Cuts: cutlets,schnitzel, scaloppine, strips,cubes and lean trim

• Hind Shank: hock

The belly provides side ribs andside Pork.

• Ribs: spareribs, St. Louis styleribs, sweet & sour ribs and ribfingers

• Side Pork: sliced side Pork

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Processed Choices

The History of Sausage

Sausage is one of the oldest forms of processed food. It precedesrecorded history and was a common food over a thousand years beforeChrist.

The name “Sausage” comes from the Roman word “Salsus” which meanssalted or literally, preserved meat. History shows that sausages ofvarious types were popular in Greece and Rome with all classes ofpeople. Sausage was so popular in Rome at the time of Caesar that itbecame clearly identified with the extravagant excesses of wild festivals.

As the Christian era began, such festivals were banned. Sausage,because of its close association, was banned with them. The sausagewas bootlegged through the reigns of several Christian emperors untilstrenuous popular protests eventually forced repeal of the ban.

By the Middle Ages, sausage making became an art practicedcommercially by individuals in many localities. Certain “Wurstmachers”became so adept at spicing and processing sausages of distinctive typesthat their products became famous throughout the continent. Sausagescame to be known by the names of the towns from which theyoriginated: Frankfurt, Germany; Bologna, Italy; Genoa, Italy; Goteberg,Sweden; Arles, France.

Customs, availability of ingredients and climate had a great deal ofinfluence on the ways in which specific sausages developed in differentlocalities.

Because refrigeration and canning were unknown, curing and smokingwere the sole means of meat preservation. Northern Europe had periodsof cold weather during which fresh or semi-fresh products would keepwell for some time. Thus, the northern countries could more easilyproduce smoked and cooked items. Summer sausage, a semi-driedproduct, was made in the winter for summer consumption. In southern Europe, the lack of cold weather presented greater problemsin meat preservation. The “dry” sausages, which do not needrefrigeration, were developed in these southern areas.

Virtually all aboriginal peoples produced a sausage to ensurenourishment when their food supplies were scarce. On this side of theglobe, the early American Indians combined chopped, dried meat withdried berries and shaped it into a cake, which was a primitive form ofdry sausage.

Sausages and dried meats were produced in the homes of Americanpioneers too.

As immigrants arrived from Europe, they brought knowledge of sausagemaking and preferences for distinct European types. They opened smallshops, and as the population expanded and the demand increased, theselocal sausage kitchens grew. Today, many of the original small sausagemakers’ names are nationally known brands.

These ingenious sausage makers created new combinations of meats,spices and condiments as they adapted old world products to the tastepreference of the new world. Science and technology have significantlyimproved processing and packaging methods. The invention of collagencasings and new machinery made economical mass production possible.Modern refrigeration and transportation make it feasible formanufacturers to produce sausage at all times of the year and to deliverit to any destination in top quality condition.

The enterprise and ingenuity of European sausage makers have resultedin the production of wide variety of high quality products which areavailable to consumers at reasonable prices.

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The Sausage Making ProcessEach type of sausage is made a different way.

Chopping and MixingChilled meat is chopped in high speed cutters (choppers). In someformulas, ice is added to ensure low temperature during chopping and toproduce texture. Seasonings and/or curing ingredients will be added tothe mixture in the chopper, or later in a blending machine.

SmokingSmoking, like curing, was originally a method of preserving meat withoutrefrigeration. Today, smoking is used mainly to develop desirable flavour,aroma and colour.

The racks of sausages are moved into stainless steel “houses” from whichsmoke from special hardwood sawdust is introduced. The amount of smokeintroduced is carefully controlled with time, temperature, humidity and airvelocity. The smoking process can be hot or cold.

Sausages that are labeled “fully cooked” may be cooked in the smokehouseor with special hot water or steam cooking equipment. After cooking, the sausage is quickly cooled with a cold water spray or byrefrigeration, before packaging.

FermentationThe curing process of dry sausages is quite different from that of othersausages. Their characteristic tangy flavour is developed by bacterialfermentation which begins after the meat has been chopped and mixed.This process is similar to that used when making cheese.

Drying“Dry” sausages are not cooked. They are made table ready through anintricate process of curing and drying. Sausage may be dried from one tothree months in rooms where humidity, temperature and air circulation areregulated according to the needs of the particular product being made.

Basic Product GroupsFresh (Uncooked) Pork Sausage: Fresh Pork sausage is made from selectedcuts of fresh Pork mixed with spices, salt and filled into natural or collagencasings. The meat has not been cured. They include Bratwurst, Italianstyle, Breakfast, etc.

Cooked & Smoked: Cooked and smoked products are made with freshlyground meat, then smoked and fully cooked. The meats may be finely orcoarsely ground. All products in this category are ready to eat. Theyinclude linked products like Wieners, Smokies, etc.

Cooked Meat Specialties: Cooked meat specialties are prepared meatproducts, fully cooked and ready to serve. They include Meat Loaves,Pâtés, Jellied products (Headcheese), Liverwurst, etc.

Air Dried Salamis: Air dried salamis are prepared using a carefullycontrolled curing and drying process that uses bacterial fermentation tocure and develop the distinctive tangy flavour. They include Cervelat,Pepper and Genoa style Salami.

Dry Cured Specialties: These specialties are hand-rubbed in coarse saltand dry cured for 3-6 weeks depending on thickness, according totraditional recipes. They are then slowly cold smoked for a distinct taste.They include Westfalian ham, Paris ham, Prosciutto ham, etc.

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Kassler Loin (Smoked Pork Loin): SelectedPork loins are cured, smoked then fullycooked, giving them a very hearty taste.It is usually sold cut into chops.

Smoked Back Bacon: Selected boneless Porkloins are cured, smoked and fully cooked.It is usually sold by the piece or thinly sliced.

Peameal Back Bacon: Selected boneless pork loins are cured in a “sweetpickle” brine and rolled in cornmeal. It is usually sold uncooked by thepiece or pre-sliced. It can also be smoked and fully cooked.

Paris Style Ham: Selected boneless Pork loins are wrapped in a thin layerof bacon fat, then hand tied and smoked lightly for a unique taste.It is usually sold by the slice or small piece.

Loin Products

Leg ProductsHam: Ham style products are the most popular processed Pork product inthe world. Ham can be purchased in many forms and flavour profiles forjust about every budget. Value is determined by quality of the raw materialused, the process and the moisture content of the finished product. All restructured ham products must contain raw material from the leg andhave at least 11% meat protein content.

Cooked Smoked Ham Bone-in Ready To Serve (RTS): Whole leg of Pork iscured, smoked and fully cooked. Can be sold in the following ways:whole, shank half, centre cut piece or steak, butt half, boneless, semi-boneless.

CARVING A WHOLE, BUTT OR SHANK END RTS HAM:

Boneless Whole Muscle Ham: The skinless, boneless whole leg is cured andpressed or moulded into a “football” shape, smoked and fully cooked. Thisis a very lean premium product with a low moisture content that can bepurchased in the meat department, whole, half, quartered or in the deli bythe slice. Some common names include Old Fashioned Style, Honey orBlack Forest which gets its distinct black colour from a coating of caramel.

Toupie Style Boneless Whole Muscle Ham: A higher moisture content,whole muscle ham product. Can be purchased whole, half, quartered orsliced.

Boneless Ham Nugget: Selected leg tip muscles are cured and pressed ornetted into small round shapes, smoked and fully cooked. A Nugget is ahigh quality, low moisture content, lean product. It is usually purchasedwhole or cut in half.

Dinner Ham: Selected lean leg meat pieces or chopped pork are cured andrestructured into a cylindrical shape, smoked and fully cooked (highmoisture content). It can be purchased in a variety of shapes or sizes.

Cooked Ham: Selected lean leg meat pieces or chopped pork are curedand restructured into a variety of shapes and fully cooked with a highmoisture content and not smoked. It is usually purchased in 4" x 4" or4" x 6" shape by the piece or sliced.

Canned Ham: Selected lean leg meat pieces or chopped pork are curedand filled into cans for pressure cooking, to achieve shelf stability withsterilization. This high moisture content product is not smoked and does notrequire refrigeration until opened.

Westfalian Ham: Selected tip portion of the leg is dry cured and smokedfor a deliciously mild taste.

Prosciutto Ham: Selected legs are hand-rubbed with spicesand salt, then air dried for 4-6 months, very low moisturecontent. This product is not smoked and is usuallyavailable in the deli department, thinlysliced.

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Smoked Pork Shoulder Picnic (RTS*): Selected bone-in or boneless, shanklesspicnics are cured, smoked and fully cooked. Usually purchased whole.

Smoked Cottage Roll: Selected boneless shoulder butt is cured, smoked andfully cooked. Usually purchased whole or half.

Sweet Pickled Cottage Roll: Selected boneless shoulder butt is cured in a“sweet pickle” brine and sold raw. Usually purchased whole or half.

Capicola: Selected capicola muscles from the shoulder butt are cured, coatedwith hot spices, smoked and fully cooked. Usually purchased by the slice.

Smoked Fore Shank/Hock: Selected fore shanks are cured, smoked and fullycooked. Usually purchased whole.

Smoked Jowl: Selected jowls are cured, smoked and fully cooked. Usuallypurchased whole.

Shoulder Products

Bacon: Made from Pork bellies with the spareribs removed. Bacon can bepurchased in a variety of sizes and flavours. Value is determined by thequality of the raw material, the process used and the moisture content of thefinished product.

Side Bacon: Selected bellies are skinned, cured, smoked and fully cooked.Usually purchased sliced and packaged (500g). This product has a highmoisture content and is available in 3 quality grades.

Whole Side Bacon: Whole bellies are cured, smoked and fully cookedleaving the skin or rind on the old fashioned way. Usually sold with a lowermoisture content than packaged sliced bacon. Often purchased whole, halfor quartered.

Double Smoked Bacon (Tiroler): Selected whole bellies are single ribbedleaving the sparerib meat intact, cured, double smoked and fully cooked.Often purchased by the piece or sliced.

Dry Cured Bacon: Selected bellies are rubbed with salt and dry cured theold fashioned way. This low moisture content product is not cooked.

Salt Pork: Selected skinless bellies are cured and sold fresh by the piece.

Smoked Side Ribs: Selected side ribs are cured, smoked and fully cooked.

Belly Products

*Ready to serve

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Choosing Lean PorkIt is not difficult to identify lean Pork. Unlike foods such as cheese orpastries, you actually can see most of the fat content of Pork visible as aband around the outer edge or running through it as in a roast. If thefat has been well trimmed and the Pork looks lean, it is lean.

Cooking YieldsHow much meat to buy and how many people will it serve?

Reading Labels at the Meat CounterHow do you identify fresh Pork cuts at the meat counter?

Cooked Servings Serv/lb Serv/kg

Boneless Roasts 3 - 4 7 - 8

Bone-in Roasts 2 - 3 5 - 6

Side or Back Ribs 1 - 2 3 - 5

Steaks, Cutlets, Strips, Cubes, Chops 3 - 4 7 - 8

Butt Steak 2 - 3 5 - 6

Ground Pork Sausage 3 - 4 7 - 8

Purchasing Guide

1. Date meat was packaged. - June 9

2. Type of meat. - Pork Rib End

3. Primal (wholesale) cut - such as loin, leg, shoulder. - Loin Chops

4. Retail cut - such as centre cut, inside round,butt. - Pork Rib End

5. Modifier - such as boneless, steak, roast. - Loin Chops

6. Price per kg. - $ kg

7. Weight of package. - Weight/Poids

8. Price of package. - Price/Prix

1 2 3

6 7 8

0.00$/kg

0.00Weight/Poids

0.00Price/Prix

4 5

*Cured and processed meats; check the “Best Before” date.

JUNE 9 PORKRIB END

LOINCHOPS